HOT BACON & MUSHROOM DIP – Preedy

Soca Star Preedy joins host Joel to make this dish for his mom.

6 slices bacon, halved

2 extra slices bacon, quartered

2 cups fresh mushrooms, sliced

1 small sweet pepper, diced

½ small onion, diced

2 – 3 cloves garlic, finely chopped

¼ cup chopped chives

Pinch of salt

½ tsp pepper sauce

¼ tsp black pepper

8 oz cream cheese, room temperature

2 tbsp mayonnaise

1 cup grated swiss cheese or mozzarella cheese

½ cup grated parmesan cheese

Cooking Spray

In a medium saucepan, cook all the bacon until crisp. Crumble the six slices into pieces and set aside with the additional bacon.
Using the rendered bacon fat in the pan, add the mushrooms and cook for 1 – 2 minutes. Add the onions and peppers and cook until tender. You may need to add just a touch of oil. Add the chives and garlic. Stir to combine and cook for a few minutes, ensuring the garlic does not burn. Season with the salt and pepper. Mix in the pepper sauce.
Taste and adjust seasoning. Remove from heat and allow to cool.
Preheat oven to 375 degrees F. Spray a baking dish lightly with cooking spray.
In another bowl, mix together the cheeses, crumbled bacon and mayonnaise. Add the cooled mushroom mixture and mix thoroughly. Place the mixture in prepared baking dish. Top with the remaining bacon quarters.
Bake in the preheated oven for 25 – 30 minutes or until the mixture is bubbling and golden brown. Remove from oven and serve immediately with your favorite tortilla chips, toasted bread slices, vegetables and/or crackers.